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Frosted Matcha Truffles

Frosted Matcha Truffles

Frosted Matcha Truffles

These Frosted Matcha Truffles are as delicious as they are beautiful! We like to dust the tops with a little more Matcha because it gives the truffles a more vibrant green colour, increases the flavour, and, well... because you can never have too much Matcha. Recipe is courtesy of our long-time friend Carla Riley.


  • 6 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup
  • 1 ½ Teaspoons Kato Matcha Powder
  • 1 Teaspoon Vanilla Extract 
  • 2 Cups Almond Flour

Coconut Topping Ingredients:

  • 1 Can Full Fat Coconut Milk (refrigerated overnight)
  • ¼ Cup Powdered Sugar


  1. Gently melt coconut oil and whisk in Matcha powder until smooth
  2. Add maple syrup and vanilla extract to the coconut oil and stir until well combined
  3. In a separate bowl add almond flour and stir to break up large chunks
  4. Pour Matcha mixture over the almond flour, stirring until fully combine and a bright green colour is achieved
  5. This mixture should hold together like traditional dough and should easily form a large ball
  6. Refrigerate for 5 minutes before make small 2-3 inch spheres
  7. For the coconut topping, remove the coconut cream from the can leaving the water (use for a smoothie)
  8. Combine with icing sugar and whip or blend until smooth & creamy
  9. Frost each Matcha truffle and refrigerate until ready to serve. Enjoy!

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